Argentinean Potato Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
• Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Cook peeled potatoes until tender but still firm, about 15 minutes.
• Drain, cool, and cube.
• Place eggs in a saucepan, and cover with cold water.
• Bring to a boil, and immediately remove from heat.
• Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
• Remove from hot water and allow to cool.
• Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
• Stir to blend.
• Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
• Cover, and refrigerate for 1 hour, or overnight.

Steps:

• Wash the lettuce leaves individually and spin them in a salad spinner or drain for 30 minutes in a colander.
• Bunch them together and slice them in 1cm (1/2 inch) ribbons and place in a shallow salad bowl.
• Scatter the grated carrot on top followed by the cheese, walnuts and semi-dried tomatoes.
• Mix the dressing ingredients in a small jar and shake well.
• Pour over the salad and serve immediately.
• You can use your own dressing as this is just an approximation of the dressing used.
• You could also substitute other cheeses instead of the mozzarella.

Steps:

• Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
• Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
• 3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.

Steps:

• Melt the butter in a dutch oven and sauté the potatoes, adding salt and pepper, until they begin to brown.
• Add the garlic and cook for a few seconds, until fragrant. Then move the dutch oven into your oven, preheated to about 350 degrees.
• Roast the potatoes until they are crispy on the outside and soft in the center, then add the basil and toss.